WordNet

(physiology) the process whereby nerves can retard or prevent the functioning of an organ or part; "the inhibition of the heart by the vagus nerve"
(psychology) the conscious exclusion of unacceptable thoughts or desires (同)suppression
the quality of being inhibited
any of several complex proteins that are produced by cells and act as catalysts in specific biochemical reactions

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出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2016/04/05 05:45:57」(JST)

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Development of an indirect competitive immunoassay for walnut protein component in food.

Wang H, Li G, Wu Y, Yuan F, Chen Y.SourceInstitute of Food Safety, Chinese Academy of Inspection and Quarantine, No. 3, Gaobeidian North Road, Chaoyang District, Beijing 100123, PR China; Inner Mongolia Entry-Exit Inspection and Quarantine Bureau, No. 12, Erdos Street, Huhhot, Inner Mongolia 010020, PR China.
Food chemistry.Food Chem.2014 Mar 15;147:106-10. doi: 10.1016/j.foodchem.2013.09.013. Epub 2013 Oct 5.
Among food allergens, walnut is a frequent cause of adverse food reactions in allergic patients. In this study, the walnut allergen protein 2S albumin precursor (Jug r 1) cDNA was synthesised and cloned into the pGEX-6P-1 expression vector. The recombinant plasmids were transformed into Escherichia
PMID 24206692

Wilcox MD, Brownlee IA, Richardson JC, Dettmar PW, Pearson JP.SourceInstitute for Cell and Molecular Biosciences, Medical School, Newcastle University, Framlington Place, Newcastle upon Tyne, Tyne and Wear NE2 4HH, UK. Electronic address: matthew.wilcox@ncl.ac.uk.
Food chemistry.Food Chem.2014 Mar 1;146:479-84. doi: 10.1016/j.foodchem.2013.09.075. Epub 2013 Sep 20.
Alginates are comprised of mannuronic (M) and guluronic acid (G) and have been shown to inhibit enzyme activity. Pancreatic lipase is important in dietary triacylglycerol breakdown; reducing pancreatic lipase activity would reduce triacylglycerol breakdown resulting in lower amounts being absorbed b
PMID 24176371

Antioxidant activity and enzyme inhibition of phenolic acids from fermented rice bran with fungus Rizhopus oryzae.

Schmidt CG, Gonçalves LM, Prietto L, Hackbart HS, Furlong EB.SourceEscola de Química e Alimentos, Universidade Federal do Rio Grande, Rua Engenheiro Alfredo Huck, 475, Rio Grande-RS 96201-460, Brazil. Electronic address: eng_ea@hotmail.com.
Food chemistry.Food Chem.2014 Mar 1;146:371-7. doi: 10.1016/j.foodchem.2013.09.101. Epub 2013 Sep 23.
The solid-state fermentation (SSF) has been employed as a form making available a higher content of functional compounds from agroindustrial wastes. In this work, the effect of SSF with the Rhizopus oryzae fungus on the phenolic acid content of rice bran was studied. Phenolic extracts derived from r
PMID 24176356

Chemical tools for the study of hydrogen sulfide (H2S) and sulfane sulfur and their applications to biological studies

An Investigation into the Gastrointestinal Stability of Exenatide in the Presence of Pure Enzymes, Everted Intestinal Rings and Intestinal Homogenates